Show THE HOUSEHOLD I POSSIBILITIES J- J IV iN FiSh That wo iwo Americans have havo only ml tapped the thc food boil of or fish I Is thI the tho opinion that seems to bo held b by a good many persons who are in a position position position I tion to know kno the tho facts of the this case In Norway this the bread eaten ten b by the thc ma- ma of the people Is m made mado do up o ot of 20 0 i per pOl cent of oC a lour flour made ml t by y grinding f fish I h roe In fact cod roe roo flour lour is a a. a substantial if not miot all together dainty food lood product used In man many of or the countries coun COUII- tries of or northern I Europe A scientist country countr has discovered a in Iii our own process whereby a good 1 cooKIng oil oilcan fish and a n. from froni tan can b be made cheaply tasteless c loi less entirely satisfactory tory substitute for fOI lard can als also o be secured se secured secured se- se fish cured at small expense from caught ht off our own coasts Anti And na now time thc food a administration is Iq urging in us politely but firmly to cat eat mal mor fish The fhe hotel men who men who have ha SOT sor sorrow ow been In tho the Yan vanguard In ox- ox eci f IS' IS g the food administrations administration's patriotic pa pa- jia- jia requests are are doln doing their best to popularize fish in the tIme diet t. Even E if It much fish in iii our own on we ve dont don't us uso homes s. s we ought to make ues of ot It when wu wo dine in hotels or restaurants restaurants' In thc tho lie first place a lare large well inn eating place i In better position to get ct fr fresh sh fish than thirn wp 0 aro are In our own o homes lonies they get Ket them every on da lav In iii considerable variety arlel Besides fish cooking t is ono one of the tho most difficult of ot the lie arts that the th lie chef cheC has haD to mastel master mas mae ten tel Thero There Is lIS Infinite skill required InK in K getting Just the thc rI right ht sort of oC sauce So fi fishes heg tire are for Ol o er every sort ort of aC fish Ish better cooked usually nn and better belter pre lire to us In the thc hotel than in tho the hero here is another point An n home An And instructor of cookery In ono one of at our largo large domestic colleges said recently anti and probably quite accurately that otto ono I Ir fish was not consumed con con- I. I r reason wh why morn summed In the home was because women worn wom en disliked to clean n Ie up after It wom I If It someone could rid fishes of or their thelt characteristic char char- and nail pervasive o odor tilt thit y would woul b be f fat far ir more moro popular but so 0 to do allor all allor allor I women are forced now many man part rt of ot their own o cooking that it Is or p l small wonder that we dp 10 not cat eat as aa muon fish fieh l aa as we might But this science teacher is quite able to show h her r pupils how lion fish can n bo ho handled d In the tho kitchen In a wa way that robs It of Its Us unpleasant odor To 10 dolila do doI this lila requires eternal vigilance and I quick action but It can be done One tho fleeting of ot th the best beat things about fad for cooking In Paper hags hagH was fish flAh cooking and amid tho time wise housewife house house- wife keeps some tomo oiled paper bags bas on cooking thus pro pro- 1 hand band and to use for fI fish h ventinG the tho ho fish Juices from running on the coo cooking utensils an and consequently conse simplifying the later cleaning cleaning- up process S |